John Stossel aired a program last week on Fox Business that amazed me.  The aim as he admitted on the show was to offer the idea that natural, organic, chemical laden and grassfed food is not any better or even worse than industrial factory produced foods. [...]

State of the Plate took Chicago by storm in a one day event about sustainable meat.  Booked at the beautiful Harold Washington Library and Robert Morris University the attendees were treated to a full day of presentation, discussion and tasting by many[...]

It was my great pleasure to participate in the Chefs Collaborative National Summit 2010 held in Boston October 3-5.  I spoke on a panel about rare breeds and pastured animals.  True to the theme of the event we looked at the past and how before[...]

  Our loyal customers are concerned about how their food is sourced as well as how it is raised.  Grass fed in the United States started on small family farms but as its popularity grew . . . industrial beef has represented a niche market that has grown[...]

Today America is witnessing a food revolution where customers want to know how their food is grown and who grows it. Knowledgeable customers ask questions, read labels, do their investigative homework and decide ethically what food they want to[...]